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Mexican Hot Chocolate Print E-mail
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This is so easy and so good! Mexico loves their hot chocolate. In Aztec times, ground cocoa was mixed with hot water and crushed dried chilis to make a special drink for the king.

It was the Spanish who added sugar to the drink so it wouldn't be so bitter. They also dropped the chili.

Mexican hot chocolate is a traditional breakfast drink, especially in the winter months. 

Here's a little Mexican song about hot chocolate that makes it seems as if it has magical properties:

Chocolate, Molinillo

Molinillo, Molinillo

Quelle demonio vapasar (So the devil passes by)

Our recipe calls for Mexican chocolate tablets. They can be found in the ethnic foods section of most major grocery stores but it's worth a trip to a Hispanic grocery just to see all the different foods there.

The tablets contain cocoa, sugar, ground almonds, cinnamon, and vanilla in perfect combination. We like Ibarra Brand or Abuelita Brand Mexican Chocolate. 

And the molinillo is a tool designed for one thing - mixing Mexican hot chocolate. It has a round end to use like a pestle to and the wooden rings that hang from it are used to whip air into the chocolate so that it gets a froth on top.

To use the molinillo, place the handle between the palms of your hands, slide one hand along the other palm, rolling the molinillo as you go. Then reverse directions so the molinillo turns in one direction and then the other. You might want to practice with the molinillo before putting it into the milk.

Each tablet of Mexican chocolate is scored into 8 pie-shaped wedges. Use 2 wedges for each cup of milk, 1 cup of milk for each serving. We made 2 servings.

{Makes 2 servings}

You'll need:

  • 1/2 tablet of Mexican chocolate
  • 2 cups of milk
  • A little adult help

Equipment:

  • A small sauce pan
  • A molinillo (or whisk)
  1. Put 2 cups of milk in a saucepan on low heat. Warm the milk gradually. Dont let it boil.
  2. Unwrap one Mexican chocolate tablet. Figure out how many pie-shaped wedges you need. Two wedges for two people equal 4 wedges or half a tablet.
  3. To break the tablet in half, mom needs to put a sharp knife right down the center groove and press down firmly on the dull side of the blade until the tablet breaks in half. Then she can split that half in half again (quarters).
  4. Put the two quarter tablets into the warm milk. Let them soften for about 30 seconds.
  5. Use the wide end of the molinillo to gently mash the chocolate tablet.
  6. Then use the molinillo to stir the chocolate milk.
  7. When steam begins to rise from the milk, twist the molinillo briskly back and forth in the milk to create tiny bubbles that gang up together to become froth.
  8. Carefully pour your Mexican hot chocolate into cups and enjoy!